This savory, custardy pudding is best when corn is at its ripest--but we'd never turn down a batch made with frozen corn. Prep and Cook Time: 1 1/4 hours. Notes: Fresh or frozen roasted green chiles (such as Anaheim or New Mexico varieties) will give the dish more flavor, but if these aren't available, you can substitute canned roasted green chiles.
4 cups fresh corn kernels (from about 6 ears), divided
2 large eggs
1 1/2 cups half-and-half
About 1 tsp. coarse kosher salt
1/2 cup chopped roasted green chiles (see Notes)
1 cup crushed buttery salted crackers (such as Ritz Crackers or Carr's Croissant Crackers, crumbled), divided
4 tablespoons melted butter, divided
1/2 cup grated Monterey jack cheese or pepper jack cheese
How to Make It
Preheat the oven to 350°. Grease a 2-qt. baking dish.
Put 1 3/4 cups corn kernels in bowl of a food processor. Pulse until mixture is puréed but still a bit chunky, about 5 pulses. Set aside.
In a large bowl, whisk together eggs, half-and-half, and 1 tsp. salt. Add whole and puréed corn kernels, green chiles, 1/4 cup crackers, and 3 tbsp. melted butter. Stir to combine. Spoon mixture into prepared baking dish and scatter cheese over top.
In a small bowl, mix together remaining 3/4 cup cracker crumbs and 1 tbsp. melted butter. Sprinkle over cheese.
Bake pudding 45 to 50 minutes, or until puffed and golden brown. The edges should be a bit crusty and the center still a little jiggly. Serve hot.
Note: Nutritional analysis is per serving.
Smoke & Spice; The Big Book of Outdoor Cooking & Entertaining